1. Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper. 2. Add the beef to the pan; brown on all sides. 3. Stir in the onions; cook/stir until they are softened, 3-4 minutes. 4. Add in the mushrooms; cook another 3 minutes, stirring often. 5. Add in soup mixes; stir to blend. 6. Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes. 7. Add in the tomatoes, water, thyme, and bay leaf; bring to a boil. 8. Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours. 9. Taste the sauce, adding additional salt and pepper if needed. 10. Remove bay leaf before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
